Description
This Instant Pot Turkey Breast recipe offers a convenient and juicy way to prepare a flavorful turkey breast with a crispy skin finish. Seasoned with a paprika and fresh poultry herb mix, and cooked with aromatic vegetables and chicken broth, this recipe delivers tender meat quickly using pressure cooking.
Ingredients
Scale
Turkey
- 7 lb bone-in skin-on turkey breast
- 3 Tablespoons olive oil
- ¾ teaspoon paprika
- 2 teaspoon chopped poultry fresh herb mix (rosemary, sage, and thyme)
- 1 teaspoon salt
- ½ teaspoon ground black pepper
Broth and Aromatics
- 2 cups chicken broth
- 1 medium onion chopped into large slices
- 4 garlic cloves
- 2 celery stalks
Gravy Thickener
- 2 tablespoons cornstarch
- ¼ cup cold water
Instructions
- Prepare Instant Pot: Add chicken broth to the Instant Pot insert. Place the trivet inside and arrange the onions, garlic, and celery on the trivet.
- Make Seasoning Mixture: In a small bowl or measuring cup, combine the olive oil, paprika, chopped poultry herb mix, salt, and ground black pepper.
- Prepare Turkey Breast: Wash the turkey breast and remove the gravy pocket if present. Pat dry with paper towels. Brush the turkey breast all over with the olive oil and seasoning mixture. Place the turkey breast on the trivet, breast side up.
- Pressure Cook: Secure the Instant Pot lid in place and set the valve to sealing. Press the manual or pressure cook button and set the timer for 35 minutes on high pressure.
- Natural Pressure Release: When cooking is complete and the Instant Pot beeps, press cancel/off and allow the pressure to release naturally until the float valve drops.
- Remove Turkey: Carefully open the lid away from your face. Using a large fork, lift the turkey breast out and place it on a cutting board, serving platter, or baking pan.
- Crisp Skin (Optional): To crisp the skin, place the cooked turkey breast under a broiler set to 440 ℉. Broil until the skin becomes golden and crispy, watching carefully and rotating the pan if needed.
- Make Gravy: Drain the pan drippings through a sieve, pressing the onions and garlic to extract flavor. Measure 2 cups of liquid and return it to the Instant Pot insert. Whisk together the cornstarch and cold water, then add it to the liquid. Use the sauté function to cook, stirring until the gravy thickens.
Notes
- The cook time does not include the time it takes for the Instant Pot to come to pressure.
- For a 7 lb turkey breast, 35 minutes high pressure is ideal. Check doneness with a digital thermometer to ensure a minimum of 165 °F in the thickest part of the breast.
- This 7 lb turkey breast fits well in a 6 quart Instant Pot Duo60 model.
- You can save the leftover cooking liquid to use as a flavorful broth for soups. Store cooled broth in a sealed container or freezer bag.
- If you do not have fresh herb mix, dried rosemary, sage, and thyme can be used but reduce quantity to 1 teaspoon each.
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 1 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 4 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 45 g
- Cholesterol: 120 mg
